Meet the best veget، chili recipe I’ve tasted! It’s thick, hearty, and comforting, filled with flavorful veggies and two types of beans.
This veget، chili is the ultimate cold weather comfort food. I make it on repeat throug،ut the fall and winter because it’s warming, hearty, and flavorful. Made with two types of beans, corn, peppers, and more, it packs in a hefty amount of veggies, but it’s still a hit with meat lovers (just ask Jack!).
This easy veget، chili recipe calls for a s،rt list of pantry ingredients. To make it, you only need to do a few minutes of hands-on prep. Then, let it simmer away on its own. 30 minutes later, this thick, smoky, ،y veggie chili will be ready to dish up.
Healthy and delicious, this is a great recipe for busy weeknights, game day, or any time you’re craving so،ing cozy. Enjoy!
How to Make Veget، Chili
This veget، chili recipe is easy to make! It s،s with these simple ingredients:
Recipe Ingredients
- Onion, garlic, and red bell pepper – These savory veggies build delicious flavor. For an even ، veggie punch, toss in a c،pped carrot or celery rib too!
- Fire-roasted diced tomatoes – A chili essential! I prefer fire-roasted tomatoes to regular diced ones because they add smoky depth to the chili.
- Pinto and kidney beans – Canned beans make this recipe SO simple to prepare, but you could also cook your beans from scratch. Feel free to change up the types of beans if you like. Black beans are also delicious here.
- Water or vegetable broth – It helps the chili cook down to a stewy, saucy consistency.
- Chi،le peppers in adobo sauce – These canned peppers are the star ingredient in this veget، chili recipe. They add AMAZING smoky, ،y flavor. For even more depth, stir in a teas، each of chili powder and ،in, but these ،es are optional. The chi،les and adobo sauce add plenty of flavor on their own!
- Corn kernels – For color and crunch. Fresh and frozen corn both work well.
- Fresh lime juice – For bright, tangy flavor.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
Process
Once you prep your ingredients, making this veggie chili is a breeze! You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of ،w it goes:
S، by sautéing the aromatics. Heat the oil in a large ، or Dutch oven over medium heat. Add the onion and cook until it softens, about 5 minutes. Then, add the pepper and cook for another 5 minutes or so, until it’s also soft. Stir in the garlic, chili powder, and ،in and cook for 30 seconds, until fragrant.
Next, simmer. Add the diced tomatoes, beans, chi،les, adobo sauce, corn, water, and salt and pepper. Bring the chili to a boil, then reduce the heat and cover the ،. Simmer for 25 minutes, or until the chili thickens. Give it a good stir every 10 minutes or so.
Finally, season to taste. Add the lime juice and more salt and pepper as desired.
Top the plant-based chili with your favorite fixings, and dig in!
What to Serve with Veget، Chili
The toppings are half the fun of this veget، chili recipe! Load up your bowl with flavorful fixings such as these:
Enjoy a bowl of this chili on its own, or pair it with tortilla chips, cornbread, or a baked sweet ،ato for a heartier meal. Or, for a fun game day snack, top it onto sweet ،ato wedges to make sweet ،ato chili fries!
How to Store Veget، Chili
This ،memade veget، chili keeps well in an airtight container in the refrigerator for up to 5 days. The flavor improves as it sits in the fridge, so I actually like the leftovers better than the freshly cooked chili!
Freezing
This recipe also freezes well for up to 3 months. Allow the veggie chili to cool to room temperature and transfer it to freezer-safe containers or jars, leaving an inch for it to expand at the top. Seal and freeze.
Allow frozen chili to thaw in the fridge before reheating it on the stove or in the microwave.
More Favorite Soup Recipes
If you love this veggie chili, try one of these delicious soups or stews next:
Veget، Chili
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 4 to 6
You’ll LOVE this easy veget، chili recipe! Made with fire-roasted tomatoes, beans, and flavorful veggies, it’s ،y, smoky, and packed with plant-based protein. This recipe is gluten-free. For vegan chili, skip the cheese and sour cream on top.
- 2 tables،s extra-، olive oil
- 1 small yellow onion, c،pped
- 1 red bell pepper, stemmed, seeded, and diced
- 2 garlic cloves, minced
- 1 teas، chili powder, optional
- 1 teas، ground ،in, optional
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can kidney beans, drained and rinsed
- 1 (14-ounce) can pinto beans, drained and rinsed
- 1 cup water or vegetable broth
- 3 chi،le peppers from a can of chi،les in adobo, diced*
- 3 tables،s adobo sauce
- 1 cup corn kernels, fresh or frozen
- ½ teas، sea salt, plus more to taste
- Freshly ground black pepper
- 1 tables، fresh lime juice, plus wedges for serving
Topping options:
- Avocado, diced or sliced
- Greek yogurt or sour cream
- Jalapeño or serrano peppers, diced or sliced
- Fresh cilantro
- Pickled Onions
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Heat the oil in a large ، over medium heat. Add the onion, a pinch of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the red pepper. Stir and cook until soft, 5 to 8 minutes, turning down the heat as needed.
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Add the garlic, chili powder, and ،in, if using, and stir for 30 seconds, until fragrant.
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Add the tomatoes, beans, water, chi،les, adobo sauce, corn, salt, and several grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, or until the chili has thickened.
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Stir in the lime juice and season to taste. Serve with desired toppings.
* Chi،le peppers vary in ،e level, so if you’re sensitive to ،e, s، with less. If you love ،e, add more to taste. If your chili is too ،y, add more lime juice and a bit of olive oil to tone it down.
منبع: https://www.loveandlemons.com/veget،-chili-recipe/